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Lamb, eggplant & pea curry
Lamb, eggplant & pea curry
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Spicy lamb meatballs paired with juicy cherry tomatoes for a burst of flavor.
Ingredients:
  • 2 brown onions, finely chopped
  • 3 garlic cloves, crushed
  • 350g lamb mince
  • 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
  • 125.00 ml chopped fresh coriander
  • 5.00 gm ground cumin
  • 1/2 small eggplant, finely chopped
  • 10.00 gm mild curry powder
  • 2 x 400g cans Whole Cherry Tomatoes
  • 150g (1 cup) frozen peas
  • 8.00 gm brown sugar
  • Fresh coriander leaves, to serve
  • Steamed white rice, to serve
Instructions:
  • In a large non-stick frying pan over medium heat, heat 2 teaspoons of oil. Sauté half of the onion for 4 minutes until soft. Add two-thirds of the garlic and cook for 30 seconds until fragrant. Transfer this mixture to a bowl and allow it to cool slightly. Mix in mince, breadcrumbs, chopped coriander, cumin, and salt. Shape tablespoonfuls of the mixture into balls.
  • Heat 2 teaspoons of the remaining oil in a pan over medium heat. Cook the meatballs, turning occasionally, for about 5 minutes until they are golden brown.
  • In a saucepan over medium-high heat, warm the remaining oil. Saute the eggplant, onion, and garlic for about 5 minutes until tender. Mix in curry powder, then add the tomatoes and bring to a boil. Lower the heat and simmer for 10 minutes. Toss in the meatballs, peas, and sugar, cooking for an additional 2 minutes until heated through. Finish with a sprinkle of fresh coriander leaves and serve alongside rice.

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